Very Festive Chicken

Directions

Put 2 tablespoons of honey in 8 oz. measure. While stirring, add concentrate, cloves and paprika. Fill with water to 8 oz. mark and stir. Pour into a wide bowl. Rinse and dry chicken. Prick all over with sharp-pronged fork. Add to bowl, turning several times to coat. Let stand at room temperature for 30 minutes.

Drain chicken, reserving marinade. Arrange pieces on large flat plate. Sprinkle with ¼ cup matzo meal, pressing to adhere. Turn. Repeat on other side until all is evenly coated. Chill in freezer for 10 minutes.

Preheat oven to 375℉ (190℃). Heat 1 tb. oil in large, well-seasoned iron skillet.

In bowl, combine onions, garlic, celery and apples. Strew ¼ cup across hot oiled skillet. Cook for 30 seconds over medium-high heat.

Add half the chicken and lightly brown on both sides ( 5 min), scooping up and turning with sharp edged spatula. Transfer chicken and browned particles to plate.

Add another tablespoon of oil. Repeat until all is browned. Sauté remaining vegetable-apple mix until lightly browned, scraping bottom of skillet to loosen particles.

Add marinade around edges of skillet. Add 2 tb. parsley and bring to a boil, stirring to combine. Return chicken to pan, spooning with thick sauce. Cover and simmer on top of stove for 3 min. Baste.

Place in center of oven for 50 minutes, spooning with sauce once, midway. Remove from oven. Sprinkle salt evenly over all.

In cup, blend remaining tb. of honey with lemon juice and mustard. Pour over chicken. Re-cover and let stand for 5 minutes.

Drain chicken of sauce and arrange pieces on large warmed serving plate. Stir sauce and reheat briefly. Spoon some of it over the chick. Cut each pineapple slice into thirds and arrange around sides of plate in neat pattern.

Serve immediately, sprinkled with remaining parsley; serve extra sauce on side.